Antimicrobial Coating Based on Tahiti Lemon Essential Oil and Green Banana Flour to Preserve the Internal Quality of Quail Eggs

Gabriel da Silva Oliveira; Concepta McManus; Cristiane Batista Salgado; Paula Gabriela da Silva Pires; Heloisa Alves de Figueiredo Sousa; Edilsa Rosa da Silva; Vinícius Machado Dos Santos

doi:10.3390/ani13132123

Antimicrobial Coating Based on Tahiti Lemon Essential Oil and Green Banana Flour to Preserve the Internal Quality of Quail Eggs

Animals (Basel). 2023 Jun 27;13(13):2123. doi: 10.3390/ani13132123.

Authors

Gabriel da Silva Oliveira¹, Concepta McManus¹, Cristiane Batista Salgado², Paula Gabriela da Silva Pires³, Heloisa Alves de Figueiredo Sousa⁴, Edilsa Rosa da Silva⁴, Vinícius Machado Dos Santos⁵

Affiliations

¹ Faculty of Agronomy and Veterinary Medicine, University of Brasília, Brasília 70910-900, Brazil.
² Laboratory of Geosciences and Human Sciences, Federal Institute of Brasília-Campus Brasília, Brasília 70830-450, Brazil.
³ Advanced Poultry Gut Science, Florianópolis 88000-000, Brazil.
⁴ Laboratory of Microbiology and Food, Federal Institute of Brasília-Campus Planaltina, Brasília 73380-900, Brazil.
⁵ Laboratory of Poultry Science, Federal Institute of Brasília-Campus Planaltina, Brasília 73380-900, Brazil.

Abstract

This study evaluated the microbiological and internal quality of quail eggs stored for 21 days at room temperature (29.53 ± 1.36 °C) after being coated with green banana flour and Tahiti lemon essential oil (GBF/TAH). One hundred and sixty-two quail eggs were equally distributed into three treatments: (1) uncoated eggs, (2) eggs coated with green banana flour (GBF), and (3) eggs coated with GBF/TAH. The Haugh unit (HU) of the eggs was significantly lower in the third week for uncoated eggs (70.94 ± 1.63, grade A) compared to eggs coated with GBF/TAH (81.47 ± 2.38, grade AA). On the 21st day of storage, the eggs coated with GBF/TAH had significantly lower total counts of aerobic mesophilic bacteria in the shell and egg contents compared to the other treatments. GBF/TAH coating is an effective blending approach to reduce the microbial load of the shell and egg contents and preserve the sensory and internal quality of the eggs.

Keywords: coating; egg quality; egg storage; essential oils; microbiological quality.

Grants and funding

This research was funded by Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) grant number 001. The APC was funded by Fundação de Apoio à Pesquisa do Distrito Federal (FAPDF).